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Ribs!!!
- Thread starter The Golden Boy
- Start date
Man, that is very close to bringing McRib into a thread about ribs.
Have you tried Lloyd's?
Not gunna lie - I think they're great.
I also like Sodexho riblets (probably not much different than McRib).
I never tried it, i am sure they are and now i want to try em. However i think Mcribs were pretty damn good as well.
Bumping this thread, because ribs are awesome. 
Yesterday I bought a small pack of ribs (about 1 pound). I know the best way to do ribs is to use a smoker and a bbq but there's small chances to use those in an apartment and in the middle of the winter. So I decided to use the oven instead.
Yesterday I marinated the ribs with a semi-dry rub based on brown sugar, salt, cumin, worchestershire sauce, chili powder (bought in india, hottest I've tried), paprika, garlic and onion powder (I think that's all), and left them overnight in vacuum in a special bowl. (That bowl is for marinating stuff. When you pump out the air from it, it is said that the marinating process is speeded up, and the meat is claimed to become more tender. I don't know about all that though. I have too little experience to tell if it works or not).
Today at noon, I put the ribs wrapped in aluminum foil into the oven, heated to about 110°C, and kept them there for a bit over 6 hours. I just had them, and wow, the meat was super tender and literally fell off the bones when I tried to lift them up. They tasted really good, the only drawback was that I don't think the marinade was the best, and the sauce I made was a bit too salty.
I'm definitely going to do ribs again, it's cheap but really tasty meat. It just requires some preparation time. Beats inner pork fillets easily, perhaps also bacon...
I start to think ribs beat bacon in terms of awesomeness.
Yesterday I bought a small pack of ribs (about 1 pound). I know the best way to do ribs is to use a smoker and a bbq but there's small chances to use those in an apartment and in the middle of the winter. So I decided to use the oven instead.
Yesterday I marinated the ribs with a semi-dry rub based on brown sugar, salt, cumin, worchestershire sauce, chili powder (bought in india, hottest I've tried), paprika, garlic and onion powder (I think that's all), and left them overnight in vacuum in a special bowl. (That bowl is for marinating stuff. When you pump out the air from it, it is said that the marinating process is speeded up, and the meat is claimed to become more tender. I don't know about all that though. I have too little experience to tell if it works or not).
Today at noon, I put the ribs wrapped in aluminum foil into the oven, heated to about 110°C, and kept them there for a bit over 6 hours. I just had them, and wow, the meat was super tender and literally fell off the bones when I tried to lift them up. They tasted really good, the only drawback was that I don't think the marinade was the best, and the sauce I made was a bit too salty.
I'm definitely going to do ribs again, it's cheap but really tasty meat. It just requires some preparation time. Beats inner pork fillets easily, perhaps also bacon...
I start to think ribs beat bacon in terms of awesomeness.
Bumping this thread, because ribs are awesome.
Yesterday I bought a small pack of ribs (about 1 pound). I know the best way to do ribs is to use a smoker and a bbq but there's small chances to use those in an apartment and in the middle of the winter. So I decided to use the oven instead.
Yesterday I marinated the ribs with a semi-dry rub based on brown sugar, salt, cumin, worchestershire sauce, chili powder (bought in india, hottest I've tried), paprika, garlic and onion powder (I think that's all), and left them overnight in vacuum in a special bowl. (That bowl is for marinating stuff. When you pump out the air from it, it is said that the marinating process is speeded up, and the meat is claimed to become more tender. I don't know about all that though. I have too little experience to tell if it works or not).
Today at noon, I put the ribs wrapped in aluminum foil into the oven, heated to about 110°C, and kept them there for a bit over 6 hours. I just had them, and wow, the meat was super tender and literally fell off the bones when I tried to lift them up. They tasted really good, the only drawback was that I don't think the marinade was the best, and the sauce I made was a bit too salty.
I'm definitely going to do ribs again, it's cheap but really tasty meat. It just requires some preparation time. Beats inner pork fillets easily, perhaps also bacon...
I start to think ribs beat bacon in terms of awesomeness.
apartment living sucks.
but this worked for me:
Here is what i am trying on New Years along with other type of ribs in case this glaze isn't good:
This is taken from emerils, but it's for oven, i ma bbq it, In () are my adjustments and well i ma do them a little different. Day before i will take the ribs, cut up a bunch of onion and garlic, pepper salt etc and store it all together like i marinade pork kebabs maybe with some alcohol.
# GLAZE:
# 2 (12-ounce) cans root beer (bottles, of good root beer)
# 2 tablespoons hot pepper jelly
# 1 bay leaf
# 2 tablespoons steak sauce (recommended: Emeril's Steak Sauce)
# 1 teaspoon Caribbean Pick-A-Peppa sauce (maybe, along with some (a lot) spicy peppers to make it spicy and sweet)
# 6 whole cloves (much more garlic)
# 1 stick cinnamon (probably not)
# 1 orange, zested and juiced
# 1 lemon, zested and juiced
# 1/2 vanilla bean, split and scraped (probably not)
# 2 teaspoons bitters (recommended: Angostura) (probably not, the spicy small peppers will do the work)
# 1 cup bourbon
# 1 cup sugar
# RIBS:
# 4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
# 2 tablespoons kosher salt
# 1 tablespoon paprika
# 3/4 teaspoon granulated garlic powder (real Garlic)
# 1 1/2 teaspoons granulated onion powder (real onion)
# 1 teaspoon freshly ground black pepper
# 1/2 teaspoon cayenne pepper
(wont rub it, will marinade in it though)
(All X3)
Yeah man, you get it! Make enough for leftovers. Putting all those ribs on the barbie throws my dog into what I like to call a meat frenzy!
Bumping this thread, because ribs are awesome.
Yesterday I bought a small pack of ribs (about 1 pound). I know the best way to do ribs is to use a smoker and a bbq but there's small chances to use those in an apartment and in the middle of the winter. So I decided to use the oven instead.
Yesterday I marinated the ribs with a semi-dry rub based on brown sugar, salt, cumin, worchestershire sauce, chili powder (bought in india, hottest I've tried), paprika, garlic and onion powder (I think that's all), and left them overnight in vacuum in a special bowl. (That bowl is for marinating stuff. When you pump out the air from it, it is said that the marinating process is speeded up, and the meat is claimed to become more tender. I don't know about all that though. I have too little experience to tell if it works or not).
Today at noon, I put the ribs wrapped in aluminum foil into the oven, heated to about 110°C, and kept them there for a bit over 6 hours. I just had them, and wow, the meat was super tender and literally fell off the bones when I tried to lift them up. They tasted really good, the only drawback was that I don't think the marinade was the best, and the sauce I made was a bit too salty.
I'm definitely going to do ribs again, it's cheap but really tasty meat. It just requires some preparation time. Beats inner pork fillets easily, perhaps also bacon...
I start to think ribs beat bacon in terms of awesomeness.
I was thinking the same thing! Perhaps a poll should be conducted to challenge the so-called supremacy of bacon as the finest of the pork products.
Gotta write down the recipe for that dry rub. Anyway, those ribs seemed to be rather hard. I prefer having them so soft that the meat falls off... as mine was today.
Gotta write down the recipe for that dry rub. Anyway, those ribs seemed to be rather hard. I prefer having them so soft that the meat falls off... as mine was today.
that's exactly the first thing i thought of when i saw the episode.
but if you up the braising liquid, it turns out rather nice. also, i tend to let them go juuust to the point of falling off, cause IME, that tends to mean a touch overcooked and rubbery.
